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Very Green Orzotto

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings
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2 tablespoons olive oil

4 green onions sliced, green and white parts 

2 cloves garlic, minced 

1/4 teaspoon red chile flakes 

2 cups orzo 

1/2 teaspoon kosher salt 

1/4 teaspoon freshly ground black pepper 

6 cups low-sodium vegetable broth, warm 

1/2 pound skinny asparagus, trimmed and cut into 2-inch pieces 

1/2 bunch broccolini, trimmed and cut into 2-inch pieces 

2 medium zucchini, trimmed, quartered and cut into 2-inch batons 

5 ounces frozen green peas 

1/2 cup julienned kale (ribs removed)

1/2 cup freshly grated Parmesan, plus more for garnish 

Zest of 1 lemon

1/4 cup chopped fresh basil, plus more for garnish 

1/4 cup chopped flat leaf parsley, plus more for garnish 


  1. Heat the oil in a saucepan over medium heat until hot, then add the green onions and saute until softened, about a minute. Add the garlic and chile flakes and saute for 30 seconds.
  2. Add the orzo, salt and pepper to the pan and toss to coat the grains, a minute or two. Add the warmed broth and gently stir. Allow the broth to come to a simmer, then cook for 5 minutes.
  3. Add the asparagus, broccolini, zucchini and peas. Stir and cook for another 2 minutes. Add the kale, Parmesan and lemon zest and give it a good stir, then allow to cook for another 2 minutes.
  4. Add the herbs and stir to combine. Serve in bowls topped with Parmesan and additional herbs.